Curried Corn Bisque

Description:

Frozen vegetables are perfect for making soups and we particularly like the fresh flavor of frozen corn. This thick, satisfying soup gets a spicy kick from curry powder and hot sauce, but it's still on the mild side - add more hot sauce to turn the heat up as much as you like. Serve with a squeeze of lime or a dollop of plain yogurt and chopped scallions.

Ingredients:

2 teaspoons canola oil

1 cup fresh or frozen chopped onions

1 tablespoon curry powder

1/2 teaspoon hot sauce, or to taste

1/4 teaspoon salt, or to taste

1/4 teaspoon freshly ground pepper

2 16-ounce packages frozen corn, or 3 10-ounce boxes

2 cups reduced-sodium chicken broth

2 cups water

1 cup “lite” coconut milk, (see Ingredient note)

Preparation:

1

Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to a boil. Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.VariationMake Curried Sweet Pea Bisque by substituting frozen peas for the corn.